2534 Mandela Parkway, Oakland
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Fans come from far and wide to try Matt Horn’s Central Texas-style grill, which features slow and slow smoking.
At this pop-up restaurant, the beef brisket is simply seasoned and smoked for 16-18 hours until it takes on a melt and richness that rivals the fine Wagyu. Brisket is the star at Horn Barbecue – which is what those dream of waiting more than an hour in front of the restaurant, although the spicy, juicy hot links and turkey breast are nothing to laugh at. The side dishes conceived by Horn and his wife Nina include Mediterranean classics such as a light banana pudding, braised cabbage vegetables as well as macaroni and cheese. The space, a former Brown Sugar Kitchen location, is dominated by massive indoor and outdoor smokers as well as a spacious outdoor dining area with picnic tables and artificial grass. Pre-order or prepare to wait in line for take-out. The early bird gets the brisket.
Credit cards accepted • Soft drinks
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The restaurant offers snacks. The restaurant offers al fresco dining